small amounts of food that cook quickly, so the juices do not flow out of the items. Meat is coated with egg white or starch in order to contain the juices. When the food is cooked, it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning onto the wok bottom because of residual heat.

A larger amount of cooking fat with a high smoke point, such as refined plant oil, is often used in bao. The main ingredients are usually cut into smaller